Natural raw-dried sausage

Natural raw-dried sausage

Category: Meat dishes

Ingredients
meat	1,5kg
spice

Cooking method

• NATURAL CHEESE-DRIED SAUSAGE
• This is not some kind of surrogate from the store, which was mixed with no one knows what.
• It's fast, easy, cheap and damn delicious.
• And without using guts! Cooking this type of sausage is not difficult at all, no more difficult than making homemade dumplings.
• Always the main intrigue in sausage is the guts. There is a lot of fuss with them, because of the intestines, the sausage dries for a long time, which at home requires great heroic conditions.
• In addition to achieving an excellent culinary result with small forces, in this recipe we will perfectly do without any guts.
• RECIPE 1 Cooking .... The essence of the recipe: Prepare a mixture for 1.5 kg of meat:
• • salt - 60 g,
• • pepper - 2 g,
• • sugar - 15 g,
• • soda - 3 g,
• • coriander - 15 g.
• The main thing is to accurately observe the prescribed amount of salt and coriander.
• Sprinkle the chopped pieces of meat on all sides with grape or apple cider vinegar and rub well with the cooked pickling spices. Rinse the spices with a rolling pin through the plastic wrap.
• Put the meat grated with the mixture tightly in any stainless container, put oppression on top and place in the refrigerator for 12 hours.
• When salting, juice is strongly released. It is not necessary to drain it - this is not dry salting.
• After half the time (after 6 hours), turn the meat in brine, ram it again and press it again.
• The whole marinating process takes only 12 hours. For salting meat, this is unusually small, but here it is about vinegar and thin slices.
• And so we take the marinated meat, pass it through a meat grinder, add chopped salted bacon, mold and wither the sausage.
• Everyone who tries reports the same experience:
• - Delicious! And it is very similar to smoked ... Means: - Marinate beef for 12 hours After marinating, the meat is ready for cooking sausage.
• We cut it into pieces and pass it through a meat grinder.
• We take the salted bacon. We cut it into thin slices - and into the freezer. When it freezes, cut it into thin strips, and cut the straw into cubes.
• We must try to cut the cubes into smaller ones - 2x2x2 mm, but not larger than 3x3x3 mm.
• The fat should be cut with a knife, and not passed through a meat grinder. Knead the minced meat with lard: about 1 part lard for 5 parts of meat.
• 
• Now the main culinary secret is how to do without guts. To shape the sausages, we will use a makisu mat, which is used in Japanese cuisine for sculpting maki rolls.
• If you don't have a makis at home, any small mat will do.
• We wrap the makisu in several layers with cling film so that it does not get dirty, and form the sausages.
• Sausages can be made both round and rectangular.
• Make sausages of different thicknesses - thinner ones dry faster, thicker ones are more convenient to cut into sandwiches.
• The photo shows how many molded sausages turned out from 300 g of beef and 60 g of lard.
• We put them on a stainless steel mesh (a frying pan to protect it from splashes or similar), and on a windowsill, where the air flow is stronger.
• After a day or two, the sausages are covered with a crust, become more rigid, and they can already be hung to dry further
• 
• 
• Another 2-4 days of hanging dried (time depending on thickness), and the sausage is ready.
• Now it needs to be cooled a little in the refrigerator and can be served.
• RECIPE 2 A variant of sausage with paprika and fennel. Dry Salting method.Place the meat on a grid such as the one used to keep out splashes from the pan (or other similar structure). The juice will drip onto the plate under the mesh and air will flow freely from all directions.
• We put it in the refrigerator, in which about +5 gr. FROM.
• Attention! Be sure to turn the meat twice a day, or even more often if it is on the plate - the meat should "breathe". Otherwise it may suffocate. We take the freshest beef, cut into small pieces, and dry salt
• Sprinkle generously with paprika and fennel, add black pepper.
• We keep for three or four days in the refrigerator. Then we pass it through a meat grinder.
• Mix with salted lard, as described above in this recipe for sausages, shape with a makisu mat and dry according to the sausage drying scheme already outlined in this recipe.
• Having cooked raw-dried sausage with minimal effort, you will not only delight your family and guests with a real full meal, but also gain the glory of a great home cook. And few are honored with such glory.

The recipe is very interesting, but a number of questions arise at once. and the most important - how to hang the sausage without a shell? and also how to protect the sausage from flies while it dries? It is a pity that there are no photos. And yet, how much vinegar approximately is needed for sprinkling meat when salting?

[galsys]

galsys,
Galya, about the shell:

We wrap the makisu in several layers with cling film so that it does not get dirty, and form the sausages.

[vovanjan]

Well, how cool! And ingeniously simple. I'll do it right away: I love this sausage. Thank you, vovanjan!

My theme. She was already drying the basturma on the chandelier. Now we will indulge in the sausages. How long is it stored? Can I take it on a hike?

[vovanjan]

vovanjan, thanks for the recipe, and can you measure the amount of vinegar and more, what pieces do you cut the meat for salting? Thank you

Galya, about the shell:

I understand that the film is only so that the rug itself does not get dirty. And the sausage itself is "naked" ... So the question of protection from flies and midges is relevant.

[vovanjan]

vovanjan, and salt is not too much? For 1 kg of meat 40 g of salt, usually in recipes 30 g of salt for 1 kg of meat for dry-cured sausages.

[even in the womb]

well, to be honest, I would not eat sausage even in the wombif I knew that, excuse me, flies were walking along it ...
wonderful recipe, thanks.
the option of pickling in vinegar, perhaps I will replace it with the usual one - no acetic. somehow calmer. although ... I add to the barbecue ... but the meat should ripen, and not just marinate.
molding is certainly interesting, but not massive - you can't wind up much.
and you can dry it only on the wire rack.

Virgin! What do you all have with fly problems? These sausages can be dried in your home dryer. And so that there were no flies - so no one has canceled mosquito nets on the windows!
Thanks for the great recipe, Vovanjan! Our format! Boom must be done! (I also really liked the idea of ​​forming sausages with a mat - I love simple ingenious solutions, although I have complete friendship and understanding with the guts)

What do you all have with fly problems?

Go to Fix-price (they, I believe, are all over the country, these shops of Chinese trash), buy for 45 rubles a mesh umbrella on a plate.

how to hang the sausage without a shell? and also how to protect the sausage from flies while it dries?

Well, I have already spoken about the flies, but about the suspension: I think that when the sausage snags on the grate and becomes covered with a crust (and it turns out to be quite dense), you can pierce it with an unbent paper clip or a wooden skewer and hang it up.

so that there are no flies - so no one has canceled mosquito nets on the windows!

There are nets, flies do not fly, midges sometimes come across. But we have so much dust flying out of the window that the "naked" sausage from the windowsill will then creak on the teeth.

Well, as it dries, you can wash it
But seriously, I think that the sill is an optional attribute! I have three shaggy monsters in the house, which will get not only on the windowsill, but also on the cabinet for the sausage, so the sausage is most often just dried in the refrigerator. Of course, it takes longer, but on the other hand, like in a safe and without hair on your teeth!

I can hold it in the dryer for a bit. I wonder how much vinegar? 1 table spoon or two? or how much to use for 1.5 meat?

Don't you think that the author laughed at us. I've just weighed the coriander. 15 gr. - two heaped tablespoons of grains. 1.5 kg. meat will be a hellish mixture. I chewed a couple !! seeds, bitterness and a very specific taste are palpable in the mouth. Salt - 40 grams, even boiled sausage with such an amount of salt cannot be put in your mouth, and then the meat will dry out by 40 percent, or even more. I put 18 gr. for 1 kg. meat, I understand if they put 20 gr., even 25, but 40 gr. in my opinion too much. And it's not at all clear why soda?

[vovanjan]

These photographs (on the same plates) are here and there, and there are many other places ... And there are even more Oli - up to 60 g. And the original source is the author of D. Sanin. (About salt: it says there that after salting, the meat is dipped in diluted wine vinegar, lies for 5 minutes, then rinses, washed, squeezed). Maybe this D.Sanin is he vovanjan and there is, you will understand fick ... True, there is more literate and more interesting, 2009, but you never know what happens to people for six years ...

When I looked at the layout in grams, then only 3 messages, it seemed to me that the author set himself other tasks, not at all culinary ...

very specific taste

I love coriander

[TATbRHA]

Maybe this D.Sanin is a Vovanjan, you will understand ...

No, D.Sanin lives in St. Petersburg, this is indicated in his profile, and our Vovandzhan chose Evpatoria as his place of residence, it turns out that the recipe is not his, and the pictures of that ... whistling from the Internet, oh how bad it turns out Vovan, explain
TATbRHA, Tanyush, you are links, please do not make them active

I love coriander

I also like coriander, but not in the same quantities

I read the recipe from its real author at the link - thanks for throwing it here! I really liked both the basturma and the lyulya as the real author did)

[Vovan]

Vovan , since I stole the recipe, so go out and explain
Once you have taken someone else's technique, you must indicate the source
You don't need much talent to copy
If you have tried it yourself, tell me the nuances, etc.